Ingredients with Measurements:
- 500g all-purpose flour
- 200g sugar
- 200ml milk
- 200ml olive oil
- 3 eggs
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 100g shredded coconut
- 100g sliced almonds
Special equipment needed:
- Mixing bowl
- Hand mixer or stand mixer
- 9-inch round cake pan
- Parchment paper
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, combine the flour, sugar, baking powder, and cinnamon.
3. In another bowl, whisk the eggs, milk, olive oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Fold in the shredded coconut and sliced almonds.
6. Line the cake pan with parchment paper and pour the batter into it.
7. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cake cool down before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
5. Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 24g
Carbohydrates: 52g
Protein: 7g
Sodium: 60mg
Sugar: 22g
Fiber: 3g
Substitutions for ingredients:
- You can use vegetable oil instead of olive oil.
- You can use any type of nuts instead of almonds.
- You can use coconut flakes instead of shredded coconut.
Variations:
- You can add raisins or dried cranberries to the batter.
- You can top the cake with a cream cheese frosting or whipped cream.
- You can add a tablespoon of rum or brandy to the batter for a boozy twist.
Tips and tricks:
- Make sure to line the cake pan with parchment paper to prevent the cake from sticking.
- Don't overmix the batter as it can result in a tough cake.
- You can toast the almonds and coconut before adding them to the batter for a deeper flavor.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- You can also freeze the cake for up to 3 months.
Reheating instructions:
- To reheat the cake, wrap it in foil and heat it in the oven at 350°F (180°C) for 10-15 minutes.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Top the cake with whipped cream and fresh berries.
- Serve the cake with a scoop of vanilla ice cream.
Garnishes:
- Fresh berries
- Mint leaves
- Toasted coconut flakes
- Sliced almonds
Pairings:
- Coffee
- Tea
- Hot chocolate
- Milk
Suggested side dishes:
- Fresh fruit salad
- Yogurt parfait
- Cheese plate
Troubleshooting advice:
- If the cake is too dry, try adding more milk to the batter.
- If the cake is too moist, try reducing the amount of milk in the batter.
Food safety advice:
- Make sure to wash your hands and all the utensils before preparing the cake.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Sobao Pasiego is a traditional cake from the Pasiego region in northern Spain.
- It is made with simple ingredients like flour, sugar, eggs, and butter or oil.
Flavor profiles:
- The Sobao Pasiego with Coconut and Almonds is a sweet and nutty cake with a hint of cinnamon and vanilla.
Serving suggestions:
- Serve the cake as a dessert or a sweet snack.
- You can also enjoy it with a cup of coffee or tea.
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Region: Spanish